Ingredients with Measurements:
- 2 tablespoons unsalted butter
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 4 cups diced potatoes
- 1 cup chopped dill pickles
- 1/4 cup pickle juice
- 1 tablespoon Dijon mustard
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 1/2 cup heavy cream
- Chopped fresh dill, for garnish
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. In a large pot, melt the butter over medium heat. Add the chopped onion and garlic and sauté until softened, about 5 minutes.
2. Add the chicken or vegetable broth and diced potatoes to the pot. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 15-20 minutes.
3. Add the chopped dill pickles, pickle juice, Dijon mustard, smoked paprika, black pepper, and salt to the pot. Stir to combine and simmer for another 5 minutes.
4. Using an immersion blender or regular blender, puree the soup until smooth.
5. Stir in the heavy cream and heat through.
6. Serve hot, garnished with chopped fresh dill.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
5. Temperature:
Simmer over medium heat.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 255
Fat: 14g
Carbohydrates: 28g
Protein: 5g
Sodium: 1015mg
Sugar: 4g
Substitutions for ingredients:
- You can use sour cream instead of heavy cream for a tangier flavor.
- If you don't have dill pickles, you can use any type of pickles you have on hand.
- You can use vegetable broth instead of chicken broth for a vegetarian version.
Variations:
- Add cooked chicken or ham for a heartier soup.
- Add chopped carrots or celery for extra veggies.
- Use different types of pickles for different flavor variations.
Tips and tricks:
- Be sure to use unsalted butter so you can control the saltiness of the soup.
- Taste the soup before adding salt, as the pickles and pickle juice are already salty.
- If using a regular blender, blend the soup in batches and be careful not to overfill the blender.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in individual bowls with a dollop of sour cream and a sprinkle of chopped fresh dill on top.
Garnishes:
Chopped fresh dill, sour cream, croutons, chopped bacon, or sliced pickles.
Pairings:
This soup pairs well with a crusty bread or a side salad.
Suggested side dishes:
A mixed greens salad with a tangy vinaigrette or a side of roasted vegetables.
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce and thicken it.
Food safety advice:
Be sure to store leftover soup in the refrigerator within 2 hours of cooking to prevent bacterial growth.
Food history:
Pickle soup is a traditional dish in Eastern European countries like Poland and Ukraine.
Flavor profiles:
This soup is tangy, creamy, and savory with a hint of smokiness from the paprika.
Serving suggestions:
Serve this soup as a comforting and warming meal on a chilly day.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A